Macadamia nut pasteurizing & roasting - Advantages of infrared technology
Infrared technology enables gentle nut pasteurizing, roasting, and coating of our macadamia nuts (with water-soluble salt or spice solutions).
- Homogeneous process: IRD light (infrared light) heats the nut kernels evenly from the inside and outside.
- Gentle treatment: Minimizing breakage for maximum yield.
- Efficiency: 3 in 1: During roasting, nuts can be simultaneously pasteurized and coated, saving time and resources.
- Moisture control: Compared to traditional steam nut pasteurizing, infrared pasteurization offers better control over moisture content. Maintaining a low moisture content has a positive effect on the shelf life of the products.
Nut pasteurizing with 5-LOG safety
One highlight of infrared technology is the possibility of achieving a 5-LOG reduction in germ counts. This means an effective reduction of germs such as salmonella, yeast, mold, E. coli, etc. to a minimum – just in a few minutes. During this process, the macadamia nuts are gently mixed and evenly heated, aided by a fine mist of water that enhances the germ-reducing effect.
Advantages of infrared pasteurization:
- Food safety:
Validated 5-LOG reduction of germ counts. - Preservation of (organic) quality:
Organic certification, taste and appearance are maintained. - Quality assurance: No moisture loss and preservation of sensory qualities (taste, appearance, smell, and to a large extent the retention of vitamins and minerals).
- Natural process:
Effective germ reduction without gases, additives, or chemicals.
Gentle Macadamia roasting with infrared
The roasting process also benefits from the precise control and heating provided by infrared technology. This results in a perfectly uniform roast, both inside and out. The gentle movement in the rotating drum protects the delicate structure of the macadamia nuts, ensuring optimal results.
Advantages of roasting with infrared:
- Gentle and effective: Maximum flavor development with minimal impact on the nut kernels.
- Controlled roasting: Reduced acrylamide levels compared to conventional oil roasting.
- Flexibility: Different roasting levels with consistent quality.
- Continuity: Uniform roasting.
Creating More Value in Kenya with Renewable Energy
With the expansion of our local processing capacities, we continue to put our philosophy into practice by directly integrating local communities into the value chain. By carrying out additional processing steps in Kenya, we create skilled jobs, generate additional economic activity within the region, and reduce the need for transport-intensive supply chains.
In addition, the pasteurization and roasting of macadamia kernels using infrared technology is powered by electricity from our combined heat and power (CHP) plant. Macadamia shells from our own production serve as the energy source. This allows us to recover energy from production by-products and minimize the use of fossil fuels.
- High food safety through a validated 5-log pathogen reduction
- Helps reduce the risk of costly product recalls
- Maintain organic quality
- Save time and money by processing at source
- Traceability through our digital traceability system
- Everything from a single source: seamless further processing of macadamias on site in Kenya
- Extended shelf life compared to other processes
